Braised Beef Short Ribs

When I first made this dish at home, I didn’t expect it to be so simple. The beauty of braised short ribs is that once you get them seared and simmering, the oven does most of the work for you. What comes out is nothing short of magical…fall-off-the-bone tender beef in a rich, savory sauce that tastes like it took far more effort than it really did. This recipe, inspired by Tastes Better From Scratch, has become my go-to. It’s the one I make when I want something cozy and comforting, but also special enough to serve for guests.

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Course: dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

3-4 lbs bone-in beef short ribs
salt and freshly ground black pepper
2 tbsp olive oil
1 large onion
2 carrots diced
2 celery stalks diced
4 garlic cloves minced
2 tbsp tomato paste
2 cups red wine Pinot Noir works well
2-3 cups beef stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Equipment

1 Dutch Oven

Method

Preheat oven to 350°F (175°C).
Pat short ribs dry with paper towels, then season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and cook for another 2 minutes.
Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Return short ribs to the pot. Add beef stock until ribs are just covered. Tuck in thyme, rosemary, and bay leaves.
Cover with lid and place in oven. Braise for 2 ½ to 3 hours, until the meat is fall-off-the-bone tender.
Remove herbs and skim fat from the surface. Taste and adjust seasoning if needed.

Notes

To Serve: Spoon the short ribs and sauce over mashed potatoes, polenta, or buttered noodles. Don’t forget some crusty bread to soak up that rich sauce!

Tastes Better From Scratch

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